If you are looking for something different than Manchego then try this great French sheep's milk cheese. Ossau-Iraty received it’s Appellation D'Origne Controlle (A.O.C) in 1980 for the unpasteurized sheep’s milk version of this cheese. This wonderful sheep's milk cheese is produced in the area in and around the Pyrenees Mountains which form the border with Spain. Unfortunately the unpasteurized milk version is not allowed to be imported into the United States. Luckily the pasteurized versions that are imported to the United States are excellent. So with that said we will be discussing the pasteurized version as we proceed.
Details: Ossau-Iraty is produced from mid to late December, which is the birthing season, until mid July when the fertility cycle begins again and all milking and cheese making ends.The local sheep herds are brought up into the mountains to eat the aromatic wild grasses and flowers during this time. Ossau-Iraty is usually produced in small village cooperatives according to an ancient recipe that has been passed down for centuries. Brebis is the French word for sheep so you may see the words "fromage de brebis" printed on the labels of Ossau-Iraty.
First the freshly made curds are pressed into plastic molds to remove the water and whey. The new cheeses are then stacked on top of each other to press out any remaining water. They are then placed in a brine bath for two hours. Once the brine bath is complete the cheeses are placed in cold rooms or caves to start the aging process. The new cheeses are turned and hand rubbed with salt for about two months. As the cheeses continue to age they will then be rubbed with brine soaked cloths for another four months.
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Flavor: Aged Ossau-Iraty will have a natural rind that is inedible. The inner paste will be semi firm and have a slight yellow hue, it may also weep some of its butterfat (this is not a bad thing). Ossau-Iraty will have a flavor that is nutty, fruity and a hint of olives.
When shopping for Ossau-Iraty avoid any that have a cracked rind, fissures in the paste or a gray tinge. If you see butterfat pooling or weeping out of it, as noted above, this not a cheese that has gone bad, but it is a sign that it is quite ripe. If you purchase it in this condition you should eat it quickly and do not store it the refrigerator for too long. You should be able to readily find the pasteurized version of Ossau-Iraty in any good local cheese shop, Wegmans or Whole Foods Try to find the following brands Etorki, Onetik, Prince de Claverolle or Ishtara they are always consistently excellent. If you can not find Ossau-Iraty good substitutes are Idiazabal or Roncal if you are looking for great sheep milk cheeses
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Serving Ossau-Iraty: This wonderful cheese does well being served with raw vegetables, sweet peppers, French Ham and crusty breads. It is also nice slivered and tossed with tomatoes ground black pepper then drizzled with a good olive oil. Try serving it with sliced apples and pears as an after dinner treat.
Wine Pairing: Ossau-Iraty pairs well with a good Bordeaux and Rhone reds.
First the freshly made curds are pressed into plastic molds to remove the water and whey. The new cheeses are then stacked on top of each other to press out any remaining water. They are then placed in a brine bath for two hours. Once the brine bath is complete the cheeses are placed in cold rooms or caves to start the aging process. The new cheeses are turned and hand rubbed with salt for about two months. As the cheeses continue to age they will then be rubbed with brine soaked cloths for another four months.
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Flavor: Aged Ossau-Iraty will have a natural rind that is inedible. The inner paste will be semi firm and have a slight yellow hue, it may also weep some of its butterfat (this is not a bad thing). Ossau-Iraty will have a flavor that is nutty, fruity and a hint of olives.
When shopping for Ossau-Iraty avoid any that have a cracked rind, fissures in the paste or a gray tinge. If you see butterfat pooling or weeping out of it, as noted above, this not a cheese that has gone bad, but it is a sign that it is quite ripe. If you purchase it in this condition you should eat it quickly and do not store it the refrigerator for too long. You should be able to readily find the pasteurized version of Ossau-Iraty in any good local cheese shop, Wegmans or Whole Foods Try to find the following brands Etorki, Onetik, Prince de Claverolle or Ishtara they are always consistently excellent. If you can not find Ossau-Iraty good substitutes are Idiazabal or Roncal if you are looking for great sheep milk cheeses
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Serving Ossau-Iraty: This wonderful cheese does well being served with raw vegetables, sweet peppers, French Ham and crusty breads. It is also nice slivered and tossed with tomatoes ground black pepper then drizzled with a good olive oil. Try serving it with sliced apples and pears as an after dinner treat.
Wine Pairing: Ossau-Iraty pairs well with a good Bordeaux and Rhone reds.
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